One of my favorite things about Spring cooking is finding good asparagus on sale. The beautiful, thin, green stalks give me hope that it will be warm soon.
Lemon Asparagus Quinoa
1 cup uncooked quinoa
1 Tablespoon olive oil
1 small onion or shallot, chopped
1 bunch asparagus, cut into 1 inch segments
1 can chickpeas, drained and rinsed
1/2 lemon, juiced
salt and pepper
Start by cooking the quinoa. Bring two cups of water to a boil in a saucepan, add 1/4 teaspoon kosher salt, the quinoa, and reduce heat to simmer. Cook for 15 minutes or until all the liquid has been absorbed and the quinoa looks partially translucent.
Meanwhile, heat olive oil in a frying pan. Preferably one with a lid. Add in chopped onion and saute about 5 minutes. Wash and trim asparagus and cut into 1 inch chunks. Add a splash of water to the pan, cover, and steam asparagus for 3-4 minutes, until it turns bright green.
When quinoa is cooked, add in the drained chickpeas, asparagus and onion mixture, and the lemon juice. Season with salt and pepper.
Topped with parmesan cheese for serving. I think goat or feta would be good, as well.
This will give you the energy to go outside and individually collect all the mini stones that normally surround the flagstones on the walkway, but have been scattered throughout the yard all winter during snow shoveling. Or at least I hope so.